The White Hart

Mark and Kay Chandler's 500-year-old former chantry house (abolished in 1548) is steeped in history and has been a pub since 1580 when St John's College in Oxford, large local landowners, leased it to tenants but reserved the right to 'occupy it if driven from Oxford in pestilence' - so far this has not been invoked! At some point the large hall was divided into two floors, but in 1963 this was removed, thereby restoring the main hall's original proportions and exposing the 15th-century arch-braced roof to view. There's still a splendid 30-foot-high minstrels' gallery overlooking the restaurant and the interior features original oak beams, flagstone floors, and huge stone-flanked windows. Study the wonderful history and architecture over a pint of Hooky or Doom Bar, or one of the 14 wines served by the glass in the character bar - arrive early to bag the table beside roaring log fire in winter. Awarded two AA Rosettes for their food, chef Mark is steadfast in his pursuit of fresh, seasonal food from trusted local suppliers and their own kitchen garden, which provides a regular supply of fruit, vegetables and herbs. Mark's cooking reveals a high level of technical skill and his menus change daily, perhaps featuring goat's cheese and lemon ravioli with pink peppercorns and basil, or crab toastie with dippy egg and brown shrimp butter among the short choice of starters. To follow, try rack of Cotswold lamb with lamb faggot, dauphinoise, peas and minted hollandaise, or grilled trout fillet, local crayfish bisque, smoked eel and horseradish croquette, local wild garlic and wild mushrooms. Make room for apple and Calvados mousse with cobnut praline. The lunchtime set menu is great value. Other attractions include the occasional Bank Holiday beer festivals, and takeaway fish and chips on Thursdays. Booking for meals may be required.